Lilmumma Venison Stew

• 1 medium onion, chopped
• 12 cup cubed potato
• 1 cup mushroom, quartered
• 3 cups cubed turnips
• 2 celery ribs, sliced
• 2 teaspoons dried rosemary
• 1 bay leaf
• 2 large garlic cloves, minced
• 16 ounces lean venison loin, cut into bite sized cubes
• 1 tablespoon flour
• 14 cup pearl barley
• 12 cup water
• 12 cup dry white wine
• 1 cup peas
• 8 cups low sodium beef broth
• 12 teaspoon salt
• 12 teaspoon pepper
• 12 teaspoon dried thyme
• 2 medium carrots, sliced
• 14 cup parsley, chopped

1. Coat a Dutch oven with cooking spray; place over medium-high heat until hot.
2. Add venison and onion; cook 5 minutes or until meat is browned on all sides.
3. Add flour and cook, stirring constantly, 1 minute.
4. Stir in wine, and simmer 2 minutes.
5. Add broth; simmer, covered, 10 minutes or until meat is tender.
6. Add remaining ingredients, except peas; simmer, uncovered, 20 minutes or until potato is tender.
7. Add peas, and simmer 5 minutes.
8. Stir in parsley, salt, and pepper.
9. Discard bay leaf before serving.

onion, potato, mushroom, celery, rosemary, bay leaf, garlic, loin, flour, pearl barley, water, white wine, peas, beef broth, salt, pepper, thyme, carrots, parsley

Taken from www.food.com/recipe/lilmumma-venison-stew-517895 (may not work)